Beef and katsuobushi dashi gyudon

Ingredients

• 250 g thinly sliced beef
• 8 g bonito flakes / katsuobushi
• 2 bols cooked Japanese rice
• 2 tbsp mirin
• 1 morceau de 5 cm, optionnel kombu
• 120 g daikon
• 3 tbsp Japanese soy sauce
• 1 tsp sugar
• 300 ml water
• 1 small yellow onion
• 1 c. à café râpé fresh ginger
• 1 tsp neutral oil
• 1, émincée scallion
• 1 tsp sesame seeds

Method

1. Prepare the quick dashi: heat 300 ml of water with the kombu, if using. When the water simmers, remove the kombu, add the bonito flakes, turn off the heat, and let steep for 3 minutes.
2. Strain the dashi without pressing too hard on the flakes to avoid bitterness. Set the broth aside.
3. Peel the daikon. Finely grate half for the garnish, then cut the other half into very thin half-moons.
4. In a wide skillet or saucepan, heat the oil over medium heat. Add the sliced onion and cook for 4 minutes until translucent.
5. Add the ginger, mirin, soy sauce, sugar, and 220 ml of the strained dashi. Bring to a simmer.
6. Add the daikon half-moons and simmer for 4 minutes, until tender but still slightly firm.
7. Add the beef, separating the slices well. Cook for 2 to 3 minutes at a gentle simmer, just until it is no longer pink.
8. Taste the sauce: add a little dashi if it is too salty, or let it reduce for 1 minute if it lacks intensity.
9. Divide the hot rice between two bowls. Top with the beef, onion, and simmered daikon, then drizzle with the sauce.
10. Finish with a little drained grated daikon, scallion, sesame seeds, and a small pinch of fresh bonito flakes if desired.

Nutrition

Per serving

Energy

354.9 kcal

Protein

32.72 g

Carbohydrate

27.69 g

Fat

11.21 g

Fibre

1.92 g

Calcium

40.62 mg

Iron

1.06 mg

Magnesium

36.5 mg